Ingredients Condiments Spicy Mango-Mint Chutney Be the first to rate & review! Vibrantly herbaceous and fiery hot with a balancing sweetness from the mango, this versatile condiment adds a welcome punch to both the Masala Paneer Kathi Rolls and the Spring Pea Chaat with Lemon Raita. By Maneet Chauhan Maneet Chauhan Instagram Maneet Chauhan is an Indian American chef, television personality, restauranter and cookbook author. She has served as the Executive Chef of several notable restaurants in Chicago, Nashville, and New York, and is featured on the Food Network's Chopped television show as a judge. Food & Wine's Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: 1 cup Ingredients 1 cup packed fresh cilantro leaves 1 cup packed fresh mint leaves 1/2 cup canned mango pulp (such as Deep Alphonso Mango Pulp) 2 tablespoons fresh lime juice 2 tablespoons water 2 small fresh serrano chiles, seeds and ribs removed, chopped 1 1/2 teaspoons chopped peeled fresh ginger 1/2 teaspoon kosher salt Directions Place cilantro, mint, mango pulp, lime juice, 2 tablespoons water, chiles, ginger, and salt in a blender. Process on low speed, gradually increasing speed to high, until smooth, about 1 minute. Transfer mixture to a small airtight container; press a piece of plastic wrap on mixture. Cover with a lid; store in refrigerator until ready to use. Make Ahead Chutney can be stored in an airtight container in refrigerator up to 2 days. Rate it Print